One of the
best surprises when I came to live in Spain was the lamb ... Known here as
"Lechazo."
These chops don't need anything but salt to season because of the quality of the raw material
ingredients:
couscous
asparagus
tomato
courgettes
red pepper
onion
Salt and black pepper
Lemon juice or vinegar
rosemary
Place the
couscous in a bowl, add water and let stand while you grill the vegetables adding a little of olive oil and salt. Then add the vegetables to the couscous and season with
a sauce of olive oil, vinegar or lemon and rosemary.
Tips:
Depending on the size of the asparagus, I usually scald it in boiling water to
make them softer and then cut into 2 or 3 parts. After grilling the asparagus and while you grill the rest of the vegetable, store them in a soup plate covered with aluminum
foil to allow it ending to "cook" in your own steam.
Usually I prepare this couscous as a main dish to enjoy the vegetables and the ingredients just depend the vegetables I have the fridge...
For more
sensitive to the flavor of lamb... in the case that this is an adult
and therefore has more grease bread and spearmint sauce , original recipe from Chef
Jamie Oliver is a great solution to cut the flavor:
ingredients:
3 parts of spearmint
1 part of bread cut into small pieces
olive oil
vinegar
2 teaspoons of mustard
Salt and black pepper
Chop the spearmint and mix with bits of bread in a 3:1 ratio, adding a little of olive oil. Balance
the flavors carefully seasoning with salt and pepper. add the mustard and
vinegar depending on taste.
Tip:
Normally I start preparing the meal by this sauce to let it rest as the
flavor will improve with the time...
